Discussion

Chestnuts

My brother in law, the mad organic farmer, dropped off a giant veg box yesterday; a wealth of eggplant and peppers and onions and carrots and squash (4 different kinds!). Also a huge bag of chestnuts. Aside from cueing up the Nat King Cole, I have no idea what to do with chestnuts. Any ideas?

Saute chopped shallots in oil and butter, stir in reconstituted porcinis with the soaking liquid, roasted and peeled chopped chestnuts, white wine, heavy cream, fresh thyme, salt and pepper. Reduce until thick enough to coat pasta. I don't really have any measurements, but probably use an ounce of porcinis for four servings.